Food poisoning is no joke—one bad meal, and you could be battling stomach cramps, nausea, and endless rush to the toilet. The tricky part? It’s not always from spoiled or foul-smelling food. Even fresh-looking leftovers can harbor bacteria like Salmonella and E. coli and other bacteria. To stay safe, follow these simple rules to store food and prevent food poisoning.

Allow food to cool before storing

Never put hot food straight into the fridge. It traps steam, create moisture that helps bacteria grow. It can also raise the fridge’s temperature, affecting other foods. Let food cool for about 30 minutes or more before storing in the refrigerator. Use shallow containers for even cooling.

Use airtight containers

Plastic containers seem convenient, but some leach chemicals when reheated. Opt for glass containers with airtight lids. If using plastic, choose BPA-free, food-grade options.
Label containers with storage dates to track freshness. Ideally, you should consume stored food within two weeks of storage.

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Fridge vs. Freezer storage

Some foods last longer in the freezer, while others lose texture when frozen. Examples of foods you shouldn’t store in the freezer are cooked rice, yam, pasta, fried foods and vegetable, eggs and cooked fish. It’s best to store them in the fridge as freezer makes them to lose their original texture. For the freezer, fresh or cooked meat and poultry, Cooked beans, Soups and sauces, raw vegetables like tomatoes, pepper and vegetables for salad.

Store rice and starchy foods safely

Rice and pasta can contain Bacillus cereus, a bacterium that thrives at room temperature. Refrigerate rice within an hour and do not reheat it more than once. So, if you often have the tendency to reheat and ‘warm’ rice often, you need to stop. If unsure, freeze it to stay fresh for longer.

Store meat and seafood properly

Keep cooked meat in airtight containers for up to seven days in the fridge. If freezing, wrap tightly in freezer bags. Never stack raw and cooked meat together. This can lead to cross-contamination, triggering food poisoning.

Know when to throw food out

Some bacteria don’t change a food’s smell or appearance. Toss leftovers if they have mold or a slimy texture, they smell sour or rancid, or they’ve sat out for more than three hours uncovered.